Pizza Galette

Today's Pizza Galette features a savory mix of tomatoes, marinated artichoke hearts, and caramelized onions, creating a delightful blend of Italian-inspired flavors, carried on a flaky, golden crust. This is one recipe where I promise that each bite will transport you to the sun-drenched hills of Tuscany, effortlessly capturing the heart and soul of Italian cuisine.

What sets this galette apart is its charming simplicity and incredible versatility. It can be enjoyed as a light lunch, as part of a lush appetizer spread, or as an elegant side for a brunch gathering. I can easily envision pairing this galette with a glass of crisp white wine and a leafy green salad, or perhaps as the bread of a vibrant charcuterie board. Our Tomato, Artichoke, and Onion Galette is a versatile dish for any occasion.

Easy to love, easy to make, and easy to pair, I promise this recipe will become one of your go-to treats for any occasion.

Now, without further delay, let's get to it.

Recipe Overview - What to Expect

• The Overview: Today's recipe creates a rustic, free-form tart with a flaky crust and savory vegetable topping.
• Taste and Texture: The galette features the sweetness of grape tomatoes, the tanginess of marinated artichoke hearts and capers, along with rich aromatics like red onion and garlic. The crust is buttery and flaky, providing a perfect contrast to the filling. The mozzarella and Parmesan cheese combine to add creaminess and richness to the galette.
• Difficulty Level: I would say this recipe is relatively simple and suitable for beginner chefs. Of course, making dough takes practice, but the rustic nature of galettes makes them forgiving of imperfections.
• Storage: I'll be upfront here and say that this galette is best enjoyed fresh out of the oven when the crust is crispy and the filling is warm and gooey. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place the galette in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

Ingredient Checklist - Everything You'll Need

1. 2 cups all-purpose flour
   • Tip: Use all-purpose flour.
   • Note: When rolling the dough, ensure that you are working on a well-floured surface to prevent sticking.
2. 2 teaspoons salt
   • Tip: Adjust the salt according to your taste preferences.
   • Note: Plain table salt is all you need, but Kosher or sea salt both work as well.
3. ½ cup unsalted butter, chilled
   • Tip: Cut the butter into small cubes for easier blending.
   • Note: I strongly recommend using unsalted butter.
4. ¼ cup ice water
   • Tip: Ensure the water is very cold to help keep the dough cold.
   • Note: Add the water gradually, as you may not need the full amount.
5. 1 egg, beaten (for brushing the crust before baking)
   • Note: The egg creates a golden brown crust and adds shine.
   • Tip: Yes, you can omit the egg wash if desired.

For the Galette:

1. 2 tablespoons olive oil
   • Note: The flavor of the olive oil does come through in this recipe.
   • Tip: For that reason, I recommend using a decent quality extra virgin olive oil.
2. 1 cup grape vine tomatoes, halved
   • Tip: Use ripe, sweet grape tomatoes for the best flavor.
   • Substitution: You can substitute your preferred type of tomatoes.
3. ½ red onion, diced
   • Note: Red onion adds a sweet and mild flavor, as well as a pop of color.
   • Substitution: Yellow or white onion both substitute nicely.
4. 2 cloves garlic, minced
   • Note: Garlic brings a nice aromatic profile and savory flavor to the galette.
   • Tip: Feel free to adjust the amount to suit your taste preferences.
   • Substitution: Garlic powder can be used as a substitution, but won't bring the same aroma or bright flavor as fresh.
5. ½ cup marinated artichoke hearts, chopped
   • Note: Drain the artichoke hearts well before chopping.
6. 2 teaspoons capers (with brine)
   • Note: Capers add a tangy, briny flavor to the galette.
7. ½ cup shredded mozzarella
   • Note: Feel free to experiment with different melting cheeses such as Jarlsberg, provolone, fontina, or gouda.
8. ¼ cup parmesan, grated
   • Note: I highly recommend using freshly grated Parmesan cheese for best results.
   • Substitution: You can use Pecorino Romano as a substitute.
9. ¼ teaspoon red pepper
   • Note: Adjust the amount of red pepper flakes to control the heat.
   • Tip: Omit if you prefer a milder flavor.
   • Substitution: Cayenne, if you prefer a bit more heat. You can also dice up your favorite chilies onto the galette.
10. ½ teaspoon dried basil
    • Note: Dried basil adds herbaceous flavor to the filling.
    • Tip: You can use fresh basil if available, adjusting the quantity as needed.
11. 1 teaspoon dried oregano
    • Note: Dried oregano adds an earthy flavor to the galette.
    • Tip: While you can use fresh oregano if preferred, do be careful as fresh oregano can very easily overwhelm the dishes it's added to.
12. Sesame seeds, for topping (optional)
    • Note: Purely for garnish.

Getting Creative - Delicious Variations:

Greek-Inspired Galette: Swap out the artichoke hearts for kalamata olives and add a sprinkle of crumbled feta cheese for a Hellenic flare, then top with fresh basil leaves just before serving.

• Caprese Galette: Create a classic Caprese-inspired galette by layering sliced fresh tomatoes, rounds of fresh mozzarella, and basil leaves. Drizzle with a balsamic glaze before baking.
• Pesto and Vegetable Galette: Spread a layer of basil pesto on the pastry crust before adding roasted vegetables such as zucchini, bell peppers, and cherry tomatoes. Finish with a sprinkle of grated Parmesan cheese.
• Spinach and Feta Galette: Sautee spinach with garlic until wilted, then mix with crumbled feta cheese and caramelized onions. Spread the mixture onto the pastry crust and bake until golden brown. Serve with a dollop of Greek yogurt or tzatziki on the side.
• Sun-Dried Tomato and Goat Cheese Galette: Spread a layer of decent-quality goat cheese on the pastry crust and top with chopped sun-dried tomatoes, sliced red onions, and fresh thyme leaves. Bake until the crust is golden brown and serve warm.
• Roasted Red Pepper and Ricotta Galette: Spread a layer of creamy ricotta cheese on the pastry crust and top with roasted red peppers, sliced black olives, and fresh basil leaves. Bake until the edges are golden brown and the filling is bubbly.

Basically, think of the galette crust as a pizza, and then get creative with the toppings.

Pairing Suggestions

Super simple. This galette is intensely versatile, so it's hard to go wrong. With that in mind, here are my top pairing suggestions:

1. Green Salad: Serve the galette alongside a fresh green salad dressed with a light vinaigrette like our Mediterranean Fennel Salad. The crispness of the salad complements the savory flavors of the galette.
2. Roasted Vegetables: Roasted vegetables such as zucchini, bell peppers, and eggplant make a delicious side dish.
3. White Wine: Pair the galette with a crisp, refreshing white wine such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine cuts through the richness of the cheese and enhances the flavors of the tomatoes and artichokes.
4. Charcuterie: A lush charcuterie board featuring cured meats, roasted nuts, hard cheeses, and olives is a match made in heaven for this galette.
5. Fresh Fruit: A nice summer pairing would be grapes, peaches, or melon, served with feta or brie as a nice contrast to the savory galette.
6. Herb-infused Olive Oil: Naturally, serving the galette with a side of herb-infused olive oil for dipping is a delicious and easy-to-love pairing.

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And that's our galette. If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!